This is going down as one of the most difficult things to photograph and look presentable. Partly because I keep nibbling from the pan as I photograph and partly because…well, let’s face it, meatloaf is not the most riveting thing to shoot.
But goodness, this is a wonderful recipe!
We ate our meatloaf with sauteed lemon garlic green beans and mashed sweet potatoes (recipes below). The green beans are first blanched (this means they are boiled for 2-3 minutes and then placed in an ice bath to stop cooking) and then sauteed with roasted garlic and butter and tossed with lemon zest. Blanching is a step that is often used prior to freezing a vegetable, but it works great for sautes and stir-frys. The sweet potatoes are boiled until tender, and then combined with cream, butter, and maple syrup (you can also substitute brown sugar).
Ina Garten’s meatloaf has been a frequently made recipe of ours for years. Her recipes are always easy to follow with fresh and simple ingredients. The meat is flavorful, hearty, and tender and the portions are generous. It’s one of those recipes that’s guaranteed to be a keeper and a family tradition for years to come!
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned low sodium - chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck
- 1/2 cup Italian dry bread crumbs
- 2 extra-large eggs, beaten
- 1/2 cup ketchup
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with aluminum foil. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Serve hot.
- A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.
- 32 ounces fresh green beans, edges trimmed
- 1 tbsp olive oil
- 3-4 garlic cloves, minced
- 2 tbsp salted butter
- 1 lemon, zested
- kosher salt and pepper
- Boil salted water in a large pot, then add green beans. Let boil for 2-3 minutes until beans become bright green, drain, and toss into an ice bath to stop cooking.
- In a large pan, heat olive oil and butter over medium heat. Add the garlic and saute for 2-3 minutes, stirring constantly to prevent burning. Add the green beans and saute for 5-6 minutes, or until beans have reached desired consistency. Toss with lemon zest and season with salt and pepper.
- 3 large sweet potatoes, peeled and cubed
- 1/2 cup cream or milk
- 2 tbsp butter
- 1/4 cup maple syrup (more to taste)
- In a large pot, heat salted water to a boil. Add cubed sweet potatoes and boil until tender, about 25 minutes. Drain.
- Using an immersion blender or masher, blend the potatoes, cream, butter, and maple syrup. Add more syrup, if desired. Serve warm.